French toast casserole will decadently change your breakfast or brunch take on an ideal classic. It is easy to make, serves a crowd and is dairy-free, which I absolutely appreciate, which means I can enjoy a bit more than usual, then if made with full on dairy products. Even though it is oven baked, it has that familiar comforting custardy texture and the orange zest and grated nutmeg lightly elevate its eggy bread flavour.
Strawberry French Toast Casserole
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620g thick sliced D'Italiano Brioche-style loaf, cut into 1 inch cubes
400ml (13.5 oz) can full fat coconut milk
1/4 cup (2 oz) maple syrup
1/4 cup (1/2 stick/2 oz) butter, melted and slightly cooled
6 large eggs
1 tablespoon vanilla extract
1 tablespoon ground cinnamon
1 teaspoon grated nutmeg
zest of 1 large orange
2 - 3 cups fresh or frozen (defrosted) sliced strawberries
icing sugar, for decorating
non-dairy whip cream alternative, topping
Preheat oven to 350ºf (180ºF). Grease a 9 x 13 inch oven proof baking dish. Set aside.
Place the cut cubes of brioche bread in the prepare baking dish.
In a large bowl whisk together the coconut milk, maple syrup, cooled melted butter, eggs, vanilla extract, ground cinnamon, grated nutmeg and grated orange zest.
Pour the now eggy mixture evenly over the bread cubes. Using a spatula gently press down on the bread pieces to make sure the egg mixture is evenly distributed to every piece. Place the sliced strawberries on top and gently press down again. Allow the mixture to set for 15 minutes. Then give one more gentle press before popping it into the oven.
Bake in the oven for 30 to 40 minutes until the eggy mixture has set, it should be firm to the touch and golden brown on top. A toothpick inserted into the centre will come out clean. Also the sides of the casserole should start to pull away from the sides of the pan. Let the casserole sit for 10 minutes before cutting and serving.
Sprinkle lightly with icing sugar and serve with more fresh fruit, a non-dairy whip cream alternative and or maple syrup.